Name: Cured and Pressed Kefir Cheese
Yield: 4 servings
Ingredients: kefir escorregut; kefir to make a cured cheese..; Strainer to prepare cheese from curdled kefir we will need a fine strainer, a clean kitchen cloth, and a; other container to collect the whey.; We will place the strainer over the bowl and cover it with a clean cloth and pour the kefirada.; Let the kefirada drain for 24 hours; While the kefir is still very liquid, we will let it drain in the colander.; When it starts to thicken a little, that is, when if we move the cloth we see that it is curdled; separate from the cloth, then we will make a bundle with the cloth and hang the bundle tied with a string of; way that the whey continues falling into the container. It can be hung from the kitchen cabinet handle.; After 4 or 5 hours, we will line a hard mold for cured cheeses with a cheesecloth and add; strained kefir; I'm sorry, but it seems like the text you provided is not an ingredient name. Could you please provide an ingredient name for translation?; flatfish 2 kg or a platform with an elastic octopus, where we regulate the pressure by tying knots in the rubber.; After 12 hours, remove the cloth, turn the cheese, put the cloth back and again to the; Now we will make a 20% brine bath; Remove the mold from the press and the cheese cloth.; Submerge the cheese in the brine for 4 hours.; Let it dry on a rack after 4 hours.; Now we must let it mature for a while and turn it every day during the first 2 weeks,; Sorry, I can only translate ingredient names. Could you provide an ingredient name for translation?; From 10 days and fungi will start to appear on the bark, then it is gently scraped with a knife and it is; bread spread with olive oil.; We can let it mature for 2 months

Cured and Pressed Kefir Cheese

Cured and pressed kefir cheese, with a firm texture and a slightly acidic flavor, made from 2 or 3 liters of strained kefir.

Ingredients

Servings:

Ingredients

kefir escorregut
kefir to make a cured cheese..
Strainer to prepare cheese from curdled kefir we will need a fine strainer, a clean kitchen cloth, and a
other container to collect the whey.
We will place the strainer over the bowl and cover it with a clean cloth and pour the kefirada.
Let the kefirada drain for 24 hours
While the kefir is still very liquid, we will let it drain in the colander.
When it starts to thicken a little, that is, when if we move the cloth we see that it is curdled
separate from the cloth, then we will make a bundle with the cloth and hang the bundle tied with a string of
way that the whey continues falling into the container. It can be hung from the kitchen cabinet handle.
After 4 or 5 hours, we will line a hard mold for cured cheeses with a cheesecloth and add
strained kefir
I'm sorry, but it seems like the text you provided is not an ingredient name. Could you please provide an ingredient name for translation?
flatfish 2 kg or a platform with an elastic octopus, where we regulate the pressure by tying knots in the rubber.
After 12 hours, remove the cloth, turn the cheese, put the cloth back and again to the
Now we will make a 20% brine bath
Remove the mold from the press and the cheese cloth.
Submerge the cheese in the brine for 4 hours.
Let it dry on a rack after 4 hours.
Now we must let it mature for a while and turn it every day during the first 2 weeks,
Sorry, I can only translate ingredient names. Could you provide an ingredient name for translation?
From 10 days and fungi will start to appear on the bark, then it is gently scraped with a knife and it is
bread spread with olive oil.
We can let it mature for 2 months

Step-by-step Guide

Preparation

To prepare cheese from curdled kefir, we will need a fine strainer, a clean kitchen cloth, and another container to collect the whey. This process begins with filtering the curdled kefir to separate the clear whey.
Place the strainer over a large bowl and cover it with the clean cloth. Gently pour the kefir onto the strainer.
Allow the kefir to drain for 24 hours at room temperature, enabling the liquid to separate from the curds.
While the kefir is still very liquid, let it drain through the strainer without any intervention, occasionally checking that the liquid level in the container does not exceed the strainer.
When the kefir starts to thicken, i.e., when gently shaking the cloth shows that the curds separate from the fabric, make a bundle with the cloth. Tie the bundle with a string and hang it, for example, from a kitchen cabinet handle, so that the whey continues to drip into the container.
After 4 or 5 hours, line a firm mold for aged cheeses with a cheesecloth and place the drained kefir inside.
Fold the cloth tightly around, place a plunger on top, and transfer the mold to the press for 12 hours. The press can consist of a weight of about 2 kg or a platform with an elastic band, adjusting the pressure by tying knots in the band.
After 12 hours, remove the cloth, flip the cheese, wrap it again with the cloth, and return it to the press for another 7 or 8 hours.
Now prepare a brine bath with a 20% concentration.
Remove the mold from the press and take off the cloth from the cheese.
Submerge the cheese in the brine for a period of 4 hours to ensure proper preservation.
Once the 4 hours have passed, let the cheese dry on a rack so it can continue to lose moisture.
Allow the cheese to mature in a cool, dry place, turning it daily for the first two weeks, and thereafter every 3 or 4 days. If the kefir was prepared with pasteurized milk, the cheese can be consumed after 15 days.
After 10 days of maturing, molds will start to appear on the rind. Gently scrape them off with a knife and you may rub the surface with olive oil.
You can continue maturing the cheese for a period of up to 2 months to enhance its flavors.

Recommendations & Tricks

Before starting, ensure that the kitchen cloth you use is clean and dry to prevent any contamination during the process of curdling the kefir.
When straining the kefir through the cloth, hang it over the container in a cool place for at least 24 hours to ensure that the whey is completely extracted, thus improving the cheese's texture.
Store the obtained whey in an airtight container in the refrigerator; it can be used in other preparations like crepes or breads, as it adds a subtle acidity and richness of nutrients.